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Southern Potato Salad

Southern potato salad with golden-yellow mustard-mayo dressing and tender potato chunks. Fold in chopped hard-boiled egg, sweet pickle relish, and crunchy celery for an old-fashioned creamy texture in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and mix-ins
  • 3 lb Yukon Gold or Russet potatoes Use waxy Yukon Gold for best creamy texture, or Russet for hearty chunks.
  • 4 hard-boiled eggs Cook until fully set; peel and chop.
  • 0.5 cup celery Finely diced for even crunch.
  • 0.5 cup sweet pickle relish Sweet relish keeps the salad classic and tangy.
  • 0.5 red onion Finely diced.
Mustard-mayo dressing
  • 1 cup mayonnaise Full-fat mayonnaise gives the golden, creamy coating.
  • 2 tbsp yellow mustard Core flavor that turns the dressing golden-yellow.
  • 1 tbsp apple cider vinegar Adds tang without thinning too much.
  • 1 tbsp sugar Balances mustard bite.
  • 1 tsp garlic powder Rounds out the savory profile.
  • 1 salt To taste.
  • 1 cracked black pepper To taste.
To serve
  • 1 paprika Dust generously right before serving.

Equipment

  • 1 sheet pan

Method
 

Boil and prep the potatoes
  1. Bring salted water to a boil and boil the potatoes whole for 20-25 minutes until fork-tender. Visual cue: the potatoes should pierce easily with a fork without resistance.
  2. Cool the potatoes, peel them, and cut into 1-inch chunks. Keep them chunky so the salad doesn’t turn mushy later.
Make the golden dressing
  1. Whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, salt, and cracked black pepper until smooth and golden-yellow. Visual cue: the mixture should look thick and uniformly golden.
Assemble the salad
  1. Combine the cooled potato chunks, chopped eggs, celery, sweet pickle relish, and diced red onion in a large bowl. Fold so the mix-ins are evenly distributed.
  2. Pour the dressing over the potato mixture and fold gently to coat everything without mashing the potatoes. Visual cue: the potatoes should glisten and look evenly yellow-tinted.
  3. Taste and adjust mustard, vinegar, or salt as desired. Stop when the balance is mustard-forward but not harsh.
Chill and finish with paprika
  1. Refrigerate for at least 1 hour to let the flavors meld and the dressing set. Visual cue: the salad thickens slightly and holds shape when scooped.
  2. Dust generously with paprika before serving. Visual cue: a light reddish sprinkle sits on top of the creamy yellow salad.

Notes

Pro tip: keep the potato chunks at least slightly warm after cooking so the dressing clings better, then chill to fully set. Store covered in the refrigerator for 3-4 days; for best texture, stir once after chilling. Freezing isn’t recommended because the mayo-based dressing and eggs can separate when thawed. For a lighter option, use light mayonnaise and consider reducing the sugar to 2 tsp while keeping the mustard and vinegar the same.